Greek Power Bowls
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- ¾ cup whole wheat couscous
- 1 3/4-pound globe eggplant, halved and sliced
- 2 medium zucchini, sliced into 3/4-inch rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 Persian cucumbers, sliced
- ¾ cup jarred roasted red peppers, drained
- ½ cup pitted kalamata black olives
- 2 ounces crumbled feta cheese
- 2 tablespoons chopped fresh parsley leaves
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons Dijon mustard
- 1 clove garlic, minced
- ¾ teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
To make the red wine garlic vinaigrette, whisk together red wine vinegar, olive oil, Dijon, garlic, oregano and 1 1/2 tablespoons water; season with salt and pepper, to taste.
Step 2
Preheat oven to 425 degrees F.
Step 3
Cook couscous according to package instructions; set aside.
Step 4
Place eggplant and zucchini in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
Step 5
Place into oven and bake for 12-15 minutes, or until tender.
Step 6
Divide couscous into bowls. Top with eggplant, zucchini, cucumbers, red peppers, olives and feta.
Step 7
Serve immediately with red wine garlic vinaigrette, garnished with parsley, if desired.
Step 8
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Chef's notes
It's nutrient-rich, low-carb, filling and healthy.
The dish is perfect as a quick meal, especially if you're on a diet or looking for a healthy option.
